{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Moroccan Chickpea and Vegetable Stew",
 "description": "A dinner stew of chickpeas, sweet potato and carrot in cumin, cinnamon and turmeric, with about 380 mg sodium a serving, and nothing from an animal.",
 "recipeYield": "6 servings",
 "totalTime": "PT1H",
 "recipeIngredient": [
  "2 tbsp olive oil",
  "1 large onion (250 g), chopped",
  "1 tsp garlic powder",
  "3 medium carrots (200 g), diced",
  "1 medium sweet potato (300 g, peeled), in ¾-inch cubes",
  "1 red bell pepper (150 g), diced",
  "2 tbsp tomato paste, no salt added",
  "2 tsp ground cumin",
  "2 tsp ground coriander",
  "1 tsp paprika",
  "1 tsp ground turmeric",
  "½ tsp ground cinnamon",
  "½ tsp ground ginger",
  "½ tsp black pepper",
  "1 can (14.5 oz) no-salt-added diced tomatoes, with the juice",
  "2 cans (15 oz each) no-salt-added chickpeas, rinsed and drained",
  "3 cups water",
  "¼ cup (40 g) dried apricots, chopped",
  "4 cups (100 g) chopped kale, stems removed",
  "3 tbsp lemon juice",
  "¼ cup (15 g) chopped parsley",
  "½ tsp salt"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Set a big pot on medium heat and warm the oil. Cook the onion for 5 to 6 minutes, until soft. "
  },
  {
   "@type": "HowToStep",
   "text": "Add the carrots, sweet potato and bell pepper and stir for 2 minutes. Stir in the tomato paste, garlic powder, cumin, coriander, paprika, turmeric, cinnamon, ginger and black pepper and cook 1 minute, until the spices smell warm."
  },
  {
   "@type": "HowToStep",
   "text": "Pour in the tomatoes with their juice, the chickpeas, the water and the apricots. Scrape up anything stuck to the bottom. Bring to a boil."
  },
  {
   "@type": "HowToStep",
   "text": "Turn the heat down, cover and simmer. At 5,300 ft the sweet potato needs about a quarter longer than at sea level: 25 to 30 minutes, until a fork goes through a cube with no push."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the kale and the salt and simmer uncovered 5 minutes, until the kale is soft and the stew has thickened a little."
  },
  {
   "@type": "HowToStep",
   "text": "Off the heat, stir in the lemon juice and parsley. Taste and add more lemon, not salt, if it needs a lift. Serve in bowls for dinner."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers within 2 hours, then refrigerate for up to 4 days or freeze flat for 3 months. Reheat soup-style, to a boil, stirring."
  }
 ],
 "recipeCategory": "Dinner",
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "301 kcal",
  "proteinContent": "10.9 g",
  "carbohydrateContent": "51.5 g",
  "fatContent": "7.7 g",
  "saturatedFatContent": "1.0 g",
  "sugarContent": "at least 16.8 g (1 row carries no value)",
  "sodiumContent": "276 mg",
  "fiberContent": "13.3 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/moroccan-chickpea-stew.jpg",
 "imageAlt": "Chickpea stew with sweet potato cubes, carrots, red bell pepper, chopped apricots and kale in a spiced tomato broth, parsley on top, in a bowl",
 "url": "https://asharedpalate.com/moroccan-chickpea-stew"
}